1.1 该测试方法评估了烤箱的能耗和烹饪性能。餐饮服务运营商可以使用此评估来选择烤炉，并了解其能量性能。 1.2 本试验方法适用于设计用于分批烹饪的恒温控制燃气和电动烤炉。 1.3 烤肉炉可根据以下方面进行评估（如适用）: 1.3.1 能量输入率( 10.2 ), 1.3.2 预热能量和时间( 10.4 ), 1.3.3 空闲能量率( 10.5 ), 1.3.4 先导能量率（如适用）( 10.6 ), 1.3.5 烹饪能效和生产能力( 10.9 )，和 1.3.6 保持能率和产品收缩率（可选， 10.10 ), 1.4 以英寸-磅为单位的数值应视为标准值。括号中给出的值是到国际单位制的数学转换，仅供参考，不被视为标准值。 1.5 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.6 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 能量输入率测试用于在进一步测试之前确认烤炉运行正常。 5.2 预热能量和时间有助于食品服务运营商管理能源需求，并了解烤箱准备运行的速度。 5.3 餐饮服务运营商可以使用空闲能源率和试点能源率来估计非烹饪期间的能源消耗。 5.4 烹饪能效是各种负载条件下烤箱能量性能的精确指标。这些信息使食品服务运营商在选择烤箱时能够考虑能量性能。 5.5 食品服务运营商利用生产能力选择符合其食品产量要求的烤箱。 5.6 保温能量率可用于确定在烤箱中保温熟产品的成本。 5.7 食品服务运营商可以使用产品产量来比较不同烤箱的相对产品产量。此外，食品服务运营商可以使用保温过程中的产品收缩率来评估烤箱在保温熟产品时的性能。

1.1 This test method evaluates the energy consumption and cooking performance of rotisserie ovens. The food service operator can use this evaluation to select a rotisserie oven and understand its energy performance. 1.2 This test method is applicable to thermostatically-controlled gas and electric rotisserie ovens designed for batch cooking. 1.3 The rotisserie oven can be evaluated with respect to the following (where applicable): 1.3.1 Energy input rate ( 10.2 ), 1.3.2 Preheat energy and time ( 10.4 ), 1.3.3 Idle energy rate ( 10.5 ), 1.3.4 Pilot energy rate, if applicable ( 10.6 ), 1.3.5 Cooking energy efficiency and production capacity ( 10.9 ), and 1.3.6 Holding energy rate and product shrinkage (optional, 10.10 ), 1.4 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 5.1 The energy input rate test is used to confirm that the rotisserie oven is operating properly prior to further testing. 5.2 Preheat energy and time can be useful to food service operators to manage energy demands and to know how quickly the rotisserie oven can be ready for operation. 5.3 Idle energy rate and pilot energy rate can be used by the food service operator to estimate energy consumption during non-cooking periods. 5.4 Cooking energy efficiency is a precise indicator of rotisserie oven energy performance under various loading conditions. This information enables the food service operator to consider energy performance when selecting a rotisserie oven. 5.5 Production capacity is used by food service operators to choose a rotisserie oven that matches their food output requirements. 5.6 Holding energy rate may be used to determine the cost of holding cooked product in the rotisserie oven. 5.7 Product yield may be used by the food service operator to compare relative product output from one rotisserie oven to another. Additionally, product shrinkage during holding may be used by the food service operator to evaluate the rotisserie oven's performance when holding cooked product.